YOUR SOLIN GENERATED RECIPE
Fresh Ricotta Gnocchi with Lemon-Herb Roasted Asparagus and Cherry Tomatoes
Savor the delicate flavors of this fresh ricotta gnocchi paired with tangy lemon and herb-infused roasted asparagus and cherry tomatoes. The pillowy gnocchi, handmade from ricotta, egg, and a dusting of flour, harmonizes beautifully with the bright zest of lemon and aromatic basil, offering a dish that’s both light and satisfying.
INGREDIENTS
1/2 cup part-skim ricotta cheese
1 large egg
1/4 cup all-purpose flour
1 cup asparagus, chopped
1/2 cup cherry tomatoes
1 tsp extra virgin olive oil
2 tbsp grated Parmesan cheese
1/4 lemon (juice and zest)
2 tbsp fresh basil, chopped
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F.
In a bowl, combine the ricotta, egg, flour, a pinch of salt and pepper, and a little lemon zest. Stir gently until a smooth dough forms.
On a lightly floured surface, roll the dough into a long rope about 1/2 inch thick and cut into 1-inch pieces to form gnocchi.
Bring a pot of salted water to a boil and gently drop the gnocchi in. Cook until they float to the surface, about 2-3 minutes, then transfer them with a slotted spoon.
Meanwhile, toss the chopped asparagus and cherry tomatoes in a baking dish with olive oil, lemon juice, additional lemon zest, chopped basil, salt, and pepper.
Roast the vegetables in the oven for 10-12 minutes until tender and slightly caramelized.
Combine the freshly boiled gnocchi with the roasted vegetables in a serving bowl, and sprinkle grated Parmesan on top.
Finish with a drizzle of extra olive oil and a few extra basil leaves for garnish, if desired.